Fig Squares

    2 hours

    A simple traybake that results in moist, chewy squares. Definitely a must-try for anyone who loves figs!

    79 people made this

    Serves: 20 

    • 225ml water
    • 600g dried figs
    • 200g caster sugar
    • 100g butter, softened
    • 200g caster sugar
    • 1 tablespoon milk
    • 225g plain flour
    • 1 teaspoon powder
    • 1/2 teaspoon salt

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with 200g sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
    2. In a large bowl, cream together the butter and remaining sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
    3. Preheat oven to 180 C / Gas mark 4. Lightly grease a 22x33cm baking tin.
    4. Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/2 centimetre thickness. Line the prepared tin with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
    5. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

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    Reviews in English (25)


    Really nice recipe, worked well and went down a treat! I'm not a massive fan of figs but these squares were sweet and tasty!  -  27 Jan 2012


    This is going to be long but I have a lot to say..I read the reviews therefore very hesitant and with good reason, but all was not a loss. I knew going in i needed to make some changes. I have a fig tree so i have been looking for things to prepare with them. I used 3 cups fresh figs with 1 cup sugar and a pinch of cinnamon and allpice and 1/4 cup water and just simmered them for an hour 1/2. Meanwhile I put the dough together by directions and discovered that it was not dough at all more of a crumbly mixture so I added a TBS. of cream and 2 eggs, this produced and very sticky dough. I refrigerated it for an hour and then floured my board and kneeded it 5 or 6 times. when i rolled it out it was very soft and when i tried to pick it up it would fall apart so i floured my already greased disn and just spread it out, once the fig mixture was nice and thick and gooey i spooned it in and then i was ready for the top layer of dough, i finally was able to fold like a business letter and laid on top of figs got the first fold over nicely and then oh my goodness the other side fell apart so I patiently pieced it all together and pinched any cracks and into the oven. 1 hour and 15 minutes. let it cool and cut into bars..My son said they are better than the ones from the store. As a possible solution to the too soft dough, I am going to try only one egg next time and see what happens.  -  25 Jul 2008  (Review from Allrecipes US | Canada)


    This is a great dessert, i had no problems with it. I used 1tsp vanilla. The only changes i made after reading the reviews was... #1-added no water to the 3cups fresh figs, cooked on med low until thick paste. Did not kneed dough,sqeezed into 2 ball, then flattened to roll out on a lightly floured surface. When placed in dish dough was alittle larger, so after adding the fig paste, i laid the dough back over the figs, then added the top. I will be making this one again!!!  -  15 Oct 2008  (Review from Allrecipes US | Canada)